Lemon Whipped Cream

This summer has been a crazy one around here, between packing, moving, and our impending (as in tomorrow!) trip to Germany. Needless to say, the kids are off their usual schedules and our family’s healthy eating efforts have kind of flown out the window. In fact, a certain 2-year-old may have come to expect a “treat” after every meal here lately, and consequently protests rather vigorously if her requests are denied.

So since sugar detox is painful for everyone, I prefer to eeeease off the sweets gradually rather than going the tantrum-inducing cold turkey route. And that means that the next time my offspring beg for ice cream after dinner, I’ll be presenting them with a bowl of fresh berries with Lemon Whipped Cream instead!

Seriously, though, how magical is fresh whipped cream to begin with?! The way that cloud-like fluff materializes from heavy cream before my very eyes impresses me every time. And adding flavorings to it? Even better. I’ve honestly never played around too much with my whipped cream, aside from swapping out vanilla extract for some other variety. So to add fresh lemon juice and zest was a revelation.

Seriously, y’all…this recipe is so simple but so good. My one word of caution is to watch it carefully and do not over beat, because the ingredients can quickly go from Lemon Whipped Cream to lemon butter. So whip until soft peaks just form and you’ll have achieved light and lovely lemony lusciousness. Because the only thing better than fresh whipped cream is, of course, alliteration… 😉

Ingredients

1cupheavy cream, chilled

3tablespoonspowdered sugar

1tablespoonfresh-squeezed lemon juice

2teaspoonsfinely grated lemon zest

Instructions

Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and lemon juice. Beat until soft peaks form. Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.

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Comments

I think your right, this would go great on so many things. I would start with your suggestion of waffles, because I’m starving at this point. I’m on my second cup of coffee and looking at delicious recipes is not helping. 😉

That’s a great idea, Vicki! Just be sure to check the label and buy canned coconut milk without guar gum (sometimes labeled “simple”), as I’ve learned that ingredient can interfere with the whipping process when you try to make whipped coconut cream. 🙂

That’s a great question, Shelly! I’ve never had any problems with that, as long as I work quickly and don’t overbeat the cream. Also, we always enjoy the Lemon Whipped Cream soon after it’s made…if it sat in the refrigerator for a day or two, I’m not sure it it would start to curdle like buttermilk. Hope you enjoy if you have a chance to try it! 🙂

I made this lemon whipped topping last weekend as cupcake frosting for lemon cupcakes for my sons baptism. They were a hit! I did add more powdered sugar and lemon juice as I wanted it to be a little sweeter with more lemon flavor for the cupcakes. I did a trial run of the whipped cream a week before to make sure it would keep for a few days after being made and it was still delicious even after 5 days. I will definitely be making this again. Thanks for the recipe

This is exactly what I’m looking for to attempt a many-layer crepe cake! I saw a picture and have been dreaming of making one since. I’m grateful for the recipe and answer about the lemon mixed with cream- I also worried about curdling. Off I go…I’ll let you know the results!

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Hi, I’m Samantha . . .

a busy wife and tired mama of two energetic boys and a sweet little girl living in Texas. I love cooking, writing, eating queso, watching college football, and taking way too many pics of my kids. In my “spare” time, I run this food blog and I wrote a cookbook. The days are crazy but the love is plenty between the five hearts that make up our home! (click for more)